Thursday, January 7, 2010

I have really been trying to make a concerted effort to prepare at least 2 meatless meals per week. It took 20 years, but my husband is finally on board with it.

It is hard for the body to digest animal protein on a daily basis (sometimes I eat meat or chicken twice a day....lunch and dinner), so I just feel better about my body when I prepare a vegetarian meal.

I promise you, you won't miss the meat in this dish.

This is a traditional Chilean bean stew, known as Porotos Granados, usually made with fresh pumpkin and cranberry beans.

This recipe uses butternut squash and kidney beans instead.It was excellent, especially with the smokey Spanish paprika oil drizzled in at the end. Great for a chilly night.

To make the chili oil, add 1/4 cup olive oil in a small saucepan and add 1 tsp of smoked paprika. Heat on low until fragrant and set aside.

In a heavy large pot, bring the quart of water to a boil and add the corn and cut up squash. Simmer over low heat about 15 minutes until squash is tender. Add the kidney beans at the last minute just to heat.

Transfer 2 cups of the squash corn mixture along w/ some liquid to a blender and puree with the chopped basil.

(Instead of dirtying my blender, I use a hand immersion blender in a large plastic measuring cup).

Add the puree back into the soup pot along with the solids.

In a separate small skillet, saute the onions and peppers in some olive oil about 6 minutes until cooked, add the cumin and oregano in at the last minute of stirring.

Add the peppers and onions to the soup/stew.

To serve, ladle the stew into bowls and add the smoked paprika oil, salt and pepper to taste.

This looks great! I have yet to convince my husband that a meatless meal can be just as good as on with meat but we are only on our 2nd year of marriage, so I have 18 years to go I guess. :D But he is usually more open if it is in soup form. There maybe hope yet. Thanks for the recipe.

I hear you. I go meatless at least once a week. LOVE immersion blenders! I've never heard of this. It sounds so different, and very flavorful. PS: After a week of meatless, I had a big fat steak last night. I guess I can't stop the carnivore in me!

This Soup Looks Wonderful.I just found your blog a few weeks ago and I really enjoy seeing what you do. You are very creative and talented. I cook for a living and really enjoy seeing people having a passion for cooking at home.Thanks Stacie!

This looks really good Stace, a different combination of flavors I haven't tried together. I love the chili oil drizzle at the end. We eat 2, if not 3 veggie meals a week, we don't miss the meat, and we feel better too.

This recipe looked so good, that I made it yesterday - and it was FANTASTIC and so colorful. It was so delicious that I will be making it often this winter. I made it exactly as posted, except I used a quart of chicken broth in place of the water.THANK YOU for this amazing stew!

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About Me

I am an antiques dealer & appraiser during the day.........a recipe writer and cook by night. I try and use local, seasonal foods to create delicious meals.
I live 20 miles from downtown Manhattan, so have access to some great markets & restaurants. Check out my daily recipes. P.S. I AM NOT THE PITA CHIP LADY. :)